Butternut and red lentil soup
Creamy butternut and red lentil curry soup with a coconut milk base.
Appetizer, Main Course, Soup
butternut and coconut milk soup, Butternut and red lentil soup,, Butternut soup, soup
Regular kitchen utensils
peeled and chopped onions
peeled and chopped carrots
peeled and chopped granny smith apples
knob ginger peeled and grated
garlic-infused olive oil
dried red lentils
lite coconut milk
chopped fresh coriander
toasted pumpkin seeds
In a large pot, over medium heat, add the garlic-infused olive oil and heat.
Add the chopped onions, carrots, celery, butternut, apples, ginger, sage, and curry powder and sauté for 5 minutes.
Add the chicken stock and lentils and simmer the mixture for 20 minutes.
When all the veggies are cooked through and soft remove from the heat and season with salt and pepper.
Use a stick blender and blend the soup until smooth and silky.
Add the coconut milk and stir.
Serve in warmed soup bowls and garnish with the coriander, pumpkin seeds and cranberries.
Serve with chunky bread to soak up every last bit of yummy soup.